Basic Stir-Fried Shrimp #2
INGREDIENTS:
1/2 lb Shrimp
2 ts Cornstarch
1 tb Sherry
1/2 ts Salt
1 lb Vegetables
1 Clove garlic
2 sl Fresh ginger root
1 tb Cornstarch
2 tb Water
1 1/2 tb Oil
2 tb Oil
1/2 c Stock
1/2 lb Shrimp
2 ts Cornstarch
1 tb Sherry
1/2 ts Salt
1 lb Vegetables
1 Clove garlic
2 sl Fresh ginger root
1 tb Cornstarch
2 tb Water
1 1/2 tb Oil
2 tb Oil
1/2 c Stock
1. Shell and devein shrimp. Combine cornstarch, sherry, and salt; add to shrimp and toss to coat.
2. Slice or dice vegetables. Crush garlic. Mince ginger root. Blend remaining cornstarch and cold water to a paste.
3. Heat oil. Brown garlic lightly. Add shrimp and stir-fry until pink (2 to 3 minutes). Remove from pan.
4. Heat remaining oil. Add ginger root; stir-fry a few times. Then add vegetables; and stir-fry briefly to coat with oil.
5. Stir in and heat stock quickly. Then cook, covered, over medium heat, until nearly done.
6. Return shrimp, stir-frying to reheat. Then stir in cornstarch paste to thicken. Serve at once.
NOTE: Any vegetable can be used. (See "Cooking Instructions for Vegetables" for details on cooking time.) For suggested combinations, see "Stir-Fried Shrimp Vegetable Combinations". VARIATIONS:
1. In step 1, add to the cornstarch mixture any or all of the following:
a. 1 teaspoon sugar
b. 2 teaspoons soy sauce
c. 1 scallion stalk, minced
d. 2 slices fresh ginger root, minced (omit it in step 4)
2. In step 1, toss the shrimp instead in any of the following combinations:
a. 1 tablespoon cornstarch, 1 tablespoon sherry and 1/2 teaspoon salt. Then in step 3, after shrimp turn pink, quickly stir in to blend 2 tablespoons soy sauce and 1 teaspoon sugar. Pick up steps 4 to 6.
b. 1 tablespoon cornstarch, 2 teaspoons sherry and 1 egg white. After shrimp turn pink in step 3, quickly stir in to blend 1 more tablespoon sherry, 1 teaspoon sugar and 1/2 teaspoon salt. Pick up steps 4 to 6.
c. 1 tablespoon sherry, 1 tablespoon soy sauce, 1/2 teaspoon salt and a dash of pepper. At the end of step 4, sprinkle the vegetables with 2 more teaspoons sherry. Pick up steps 4 to 6.
d. 1 tablespoon sherry, 1/2 teaspoon cornstarch and 1/2 teaspoon salt. When returning shrimp in step 6, add 1/2 teaspoon sugar and a pinch of salt. Then stir in cornstarch paste to thicken.
2. Slice or dice vegetables. Crush garlic. Mince ginger root. Blend remaining cornstarch and cold water to a paste.
3. Heat oil. Brown garlic lightly. Add shrimp and stir-fry until pink (2 to 3 minutes). Remove from pan.
4. Heat remaining oil. Add ginger root; stir-fry a few times. Then add vegetables; and stir-fry briefly to coat with oil.
5. Stir in and heat stock quickly. Then cook, covered, over medium heat, until nearly done.
6. Return shrimp, stir-frying to reheat. Then stir in cornstarch paste to thicken. Serve at once.
NOTE: Any vegetable can be used. (See "Cooking Instructions for Vegetables" for details on cooking time.) For suggested combinations, see "Stir-Fried Shrimp Vegetable Combinations". VARIATIONS:
1. In step 1, add to the cornstarch mixture any or all of the following:
a. 1 teaspoon sugar
b. 2 teaspoons soy sauce
c. 1 scallion stalk, minced
d. 2 slices fresh ginger root, minced (omit it in step 4)
2. In step 1, toss the shrimp instead in any of the following combinations:
a. 1 tablespoon cornstarch, 1 tablespoon sherry and 1/2 teaspoon salt. Then in step 3, after shrimp turn pink, quickly stir in to blend 2 tablespoons soy sauce and 1 teaspoon sugar. Pick up steps 4 to 6.
b. 1 tablespoon cornstarch, 2 teaspoons sherry and 1 egg white. After shrimp turn pink in step 3, quickly stir in to blend 1 more tablespoon sherry, 1 teaspoon sugar and 1/2 teaspoon salt. Pick up steps 4 to 6.
c. 1 tablespoon sherry, 1 tablespoon soy sauce, 1/2 teaspoon salt and a dash of pepper. At the end of step 4, sprinkle the vegetables with 2 more teaspoons sherry. Pick up steps 4 to 6.
d. 1 tablespoon sherry, 1/2 teaspoon cornstarch and 1/2 teaspoon salt. When returning shrimp in step 6, add 1/2 teaspoon sugar and a pinch of salt. Then stir in cornstarch paste to thicken.